This was my most popular recipe EVER!
Once you make this creamy lemon garlic cashew salad dressing, you’ll never buy prepared creamy dressing again. Let your imagination run wild with YOUR own variations. This is crazy delish and sooooooooo much better for you than store-bought salad dressings.
2/3 cup. raw cashews – soaked for at least an hour and rinsed.
2 garlic cloves = 1 TBSP. minced garlic
1/8 c. fresh lemon juice
Zest from 1 lemon = ½ TBSP.
1 TBSP. onion powder
1/8 c. extra virgin olive oil
½ tsp. sea salt
3/4 c. water (added a ¼ cup at a time).
Add all ingredients and only ¼ cup of the water to a super high speed blender, preferably a Vitamix.
Process until it begins to blend.
Add another ¼ of the water and continue processing. Scrape down the sides and blend at high speed until smooth.
Add the final ¼ cup of water to thin out to a good consistency.
Parsley… finely chopped. Add a handful and fold into the dressing after removing it from the blender.
NOTE: This thickens up when you put it in the refrigerator. Add water to thin it out if you can’t wait for it to come to room temp.
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